If desired, peel potatoes, or leave the skin on and dice potatoes. Place in a large pot and add water to cover potatoes. Bring to a boil and cook until tender, about 20 minutes. Drain potatoes using a strainer and set them aside.
In the same pot on medium heat, add butter and minced garlic. Allow butter to melt and cook garlic for 1 to 2 minutes until aromatic. Add potatoes back into the pot and mash.
Remove from heat and add in cream cheese and mash until cream cheese is melted. Add in salt and pepper and continue to mash. Adjust seasoning to taste.
Finally, add in the milk and stir until smooth. Add more milk as needed to get the desired texture.
Transfer to a serving bowl and garnish with parsley if desired.
For this recipe, I used jarred minced garlic, but you can also use garlic cloves or even garlic powder.
If you want to use garlic powder instead use 1 teaspoon garlic powder. You could skip the melting butter step and just add your butter to your drained and tender potatoes along with the cream cheese.
If you are using fresh garlic then you could use 6 cloves that are pealed. Cook and mash them with your potatoes then add the cream cheese, seasoning, and milk.